An Unknown Factor Stimulating the Formation of Butyl Alcohol by Certain Butyric Acid Bacteria

Isolation and Identification of the Substance in Potato Stimulating the Production of Butyl Alcohol by Certain Bacteria

“…In a previous paper, Tatum, Peterson and Fred (1934) described a factor found in potato and potato extract which markedly stimulated the fermentation of starch and the production of butyl alcohol by certain butyric acid bacteria. The stimulant was found in many other plant materials and varied in its effect on different strains of the bacteria.…”

Relation of the structure of sugars to the chemism of the butyl-acetonic fermentation

“…These statements, in regard to final pH and oxidation-reduction potentials, agree with the statements of V/yne (1931) and Johnson, Peterson and ?red (1931), Tatxim, Peterson and Fred (1934) contributed some interesting observations in regard to nitrogen requiranents, It was reported that the extracts of potato, lettuce, orange, cabbage and peas contain a stimulant which, when added to corn mash, greatly increased the production of butyl alcohol by certain of the butyric acid organisms. The amount of acetone, some of which was produced from corn mash in the absence of the stimulant.…”